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Thandai Saffron Kulfi Recipe

Thandai Saffron Kulfi
How to Make Thandai Saffron Kulfi

Thandai Saffron Kulfi Recipe Summers are here and we all love kulfi. This kulfi recipe is perfect for any time and festival.

  • Total Cook Time 25 mins
  • Prep Time 05 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Thandai Saffron Kulfi

  • 500 Ml milk 
  • 400 ml carnation milk
  • 500 ml fresh cream
  • 1 tin condensed milk 
  • 5-6 strips saffron 
  • 50 gram almonds 
  • 50 gram pistachios
  • 10 gram poppy seeds (khus khus)
  • 20 gram fennel seeds
  • 1/2 tsp whole black pepper
  • 3-4 green cardamoms 
  • Few dried rose petals for garnishing

How to Make Thandai Saffron Kulfi

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In a bowl, pour 1 cup warm water and soak almonds, pistachio, poppy seeds, fennel, black pepper, cardamoms for minimum 4-5 hours, or you can also keep overnight.
Drain the water from soaked nuts and make a smooth paste using grinder or blender jar.
In a pan, mix together milk, carnation milk, fresh cream, condensed milk and saffron. Heat it on a low flame for 15-20 min, the mixture of the milk will start getting bit thicker.
Once its ready, cool it down. Add prepared mix nuts paste, mix well.
Set it in a small kulfi mould with stick, and put it in the freezer overnight.
Dip the mould in the warm water while removing set kulfi from the mould.
Garnish with rose petals and serve frozen.
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